Matthieu CARLIN
Pastry Chef : 1 restaurant
Matthieu Carlin entered Grenoble's Lesdiguières Hotel School in 1999, in the cookery section. He went on to earn a BTS in hotel and restaurant management, but his passion has always been pastry-making. "In my grandmother's orchard, there were quinces, apples and pears. She prepared them to perfection in delicious traditional recipes, such as apple pie. I also remember her deviled eggs and homemade caramel. I loved cooking with her," he recalls.
After completing his pastry apprenticeship and an internship at Château de la Commanderie, near Grenoble, Matthieu Carlin joined Château de Candie, in Chambéry, as chef de partie. There, he met Boris Campanella, whom he would meet again years later at the Crillon. Long before that, in 2006, the young chef landed in Paris, in Pierre Gagnaire's kitchens. "It was a double shock: discovering the capital and discovering this chef's atypical cuisine. I then went to Lapérouse, which had not yet recovered its former splendor. It was then thatI was spotted by the manager of the restaurant opposite, Les Bouquinistes, one of Guy Savoy's addresses."
That's how Matthieu Carlin came to work for Guy Savoy, first on rue Troyon, then as head pastry chef at Le Chiberta. Full of ambition, the young chef left to open the Shangri-La. "I chose to take a step back to make a bigger leap forward. I was sous-chef pâtissier at L'Abeille, the palace's gastronomic restaurant, now closed. The energy was insane. That'swhere I met François Perret, whom I met again when the Ritz reopened."
The chef then returned to Guy Savoy, this time at La Monnaie de Paris, before joining the Hôtel de Crillon to take on a new challenge, just the way he likes them: making all the hotel's viennoiserie, renewing the menu, launching a tea time... There's no stopping him!
F.H.
Its restaurants
Its news
